SYSTEMS

Cook Chill Systems

DC Norris' Cook-Chill System: An Industry Benchmark for Food Safety, Pasteurisation, Extended Shelf Life and Production Efficiency

WHAT IS COOK CHILL?

Cook Chill Systems are an economical method for large volume food production, allowing food manufacturers to prepare substantial quantities of food in advance at a Centralised Production Facility. This prepared food can then be transported to various outlets, such as restaurants and supermarkets, to be sold or served. With the ability to extend the shelf life of products up to 45 days, Cook Chill Systems ensure food safety and quality, making them an efficient and cost-effective solution for the food industry.

Guarantee Food Safety & Product Integrity

The key to ensuring food safety during extended storage is the rapid chilling of cooked products, minimising the time spent in the critical “danger zone” of 5-63°C (40-145°F), where bacterial growth accelerates. By pasteurising through high-temperature heating and promptly cooling, spoilage from microbial activity is effectively controlled. To maintain the highest quality product including optimal texture and aroma, strict refrigerated storage management is essential.

Cook Chill Overview

Cooking, packaging and cooling equipment capable of processing both small and large volumes of ingredients with the minimum number of operators.

Combination of specially formulated bags and Belt Chiller/Tumble Chillers accelerate chilling and deliver safe, extended shelf-life.

Production can be scheduled to meet sell-by-date requirements, allowing advance ordering or just-in-time delivery.

User-friendly control systems monitor production and product status at all stages of the Cook Chill process.

cook chill BENEFITS

Savings of 5-10% possible from increased visible meat yields, control of ingredient inventory and use of standard recipes reducing food waste.
Build up a stock of quality food for future use
Consistent quality of finished product
Large and small particulates can be processed without damage
Products are packaged at pasteurisation temperatures
No direct human or utensil contact during the cooking or the packaging process
Production can be centralised for operations where food is distributed to off-site locations

The Cook Chill Process:

Cooking: Using one of our Industrial Steam Jacketed Kettles.
Fill: DCN Pump Fill Station transfers food from the Kettle into Cook Chill bags.
Chill: Bags are conveyed into a Tumble Chiller or Belt Chiller and rapidly chilled.
Refrigerated Storage: Sealed bags can be stored for up to 45 days.
Heating & Serving: Bags can be transported to outlets such as restaurants ready to be re-heated and served. Alternatively, bags can be emptied into a depositor and portioned into packaging such as ready meal trays.

Kettle sizes range from 300-1500 litres (80-400 USG)

Accessories include:

Homogenisers
Jet Cook
Mixers
Blenders
Full Controls
CIP
Steam Injectors
Valve packages
Gantries

Cook-Chill Brochure

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Relevant systems

Manual Bag Emptier / Scraper

The DC Norris Manual Bag Emptier / Scraper is designed to facilitate the efficient and hygienic emptying of product bags, utilising roller blades for smooth product transfer.

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Belt Tumble Chiller

The patented DCN Belt Tumble Chiller has been designed for improved efficiency and faster cooling and unloading times, giving food producers savings on overall production times costs and labour.

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DC Norris Cook chill Heat Seal Pump Fill Station

Model 400 Heat Seal Pump Fill Station

The Model 400 Heat Seal Pump Fill Station is the latest addition to DCN’s filling range with brand new unique features and benefits.

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Speak to our food solution experts

The jet cook and braising bar demonstrated fantastic particulate integrity, and a fresher more home cooked finished product

Ronnie Miles, Managing Director

Bells Food Group Ltd